This is a community blend in the truest sense. It's grown by Nasa Indigenous smallholder families of Vereda de La Cruz in the Resguardo de Togoima, where the average farm is about one hectare and practices are traditionally organic and regenerative, with native shade trees providing a habitat for birds and other wildlife. The community lot is put together by sisters Jackie and Julieth Liz.

The Liz-Andela family buys from their neighbours on years of trust, always at a minimum of 10% above market rate, then blends and stores the coffee in parchment in their Bogotá warehouse.

Semiwashed is the traditional way the community treats its crop. Cherries are hand-picked, floated for quality and pulped with very little water, then washed before drying with some 30% of the mucilage still on. The parchment takes on a reddish hue and dries for about a month in marquesina (greenhouse).